Eggplant Ricotta Bake

This dish combines the flavours of eggplant, spinach and tomato with the creaminess of herbed ricotta cheese. Serve with rice or other cooked grains for a delicious vegetarian meal.

Serves:  6

Prep Time: 35-45 min

Cooking Time: 30 min

Total: 65-75 min

Ingredients

2 eggplants, sliced
3 tomatoes, sliced
1 bag of spinach, chopped
1 tub ricotta cheese
1 onion, finely sliced
2 cloves of garlic, pressed
1 tsp. basil
1-2 tsp. oregano
1 tbsp. olive oil
salt and pepper

Directions

1. Prepare eggplants by following the Grilled Eggplant Slices recipe.
2. While eggplants are grilling, heat oil in a large pot. Cook onions and garlic until translucent. Divide half of the onions and set aside.
3. Add spinach to the pot and cook covered for 5 minutes.
4. In the bowl with onions, add ricotta cheese, basil, oregano, salt and pepper.  Mix well.
5. In a large casserole dish, make a layer of eggplants, then spinach, then ricotta and finally tomatoes.
6. Cover with foil and bake at 350 F for 30 minutes.
7. Serve with rice or quinoa.

Adapted from Mollie Katzen's Moosewood Cookbook.